Prep 20 mins
Cook 0 mins
Just like the stuff at Taco Bell (or nearly so). I've made large batches of this and canned it, to have on hand throughout the year. Wonderful with chicken enchiladas, "enchiritos," burritos, and just as a dip for a taco. The original recipe came from a banged up library book featuring crock-pot recipes.
- 1⁄4 cup butter
- 1⁄3 cup flour
- 1⁄2 teaspoon garlic salt
- 1⁄2 cup chili powder (yes, that's the right amount)
- 1 teaspoon oregano
- 1⁄4 teaspoon cumin
- 3 1⁄2 cups chicken broth (or 3 - 15 oz. cans)
- 1 (12 ounce) can tomato sauce
- In a large frying pan, melt the butter.
- While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
- Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
- This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
- Use "as is" or add to other recipes.
I thought this was a great recipe. It is easy to make and tastes great. I have went through a lot of recipes and was not happy with them. I am keeping this one.
I thought this was pretty good... better than the canned stuff. I have to admit, for my taste it was a little too "bright". I added a little sugar to balance it out. I also added a little smoked paprika :)
Loved this recipe and it was easy to make Gluten Free, I used Pamela's Gluten Free Flour blend in place of the regular flour and it turned out great, just like the gravy type sauce some restaurants serve, it was good enough to eat all by itself.